Beef Bruschetta with Roasted Garlic-Feta Spread

• 40 min
• 6 SERVINGS
• 370 Cal
• 15 g Protein

Ingredients:

• 1 beef Flat Iron Steak (about 8 ounces)
• 5 cloves garlic, smashed
• 2 tablespoons vegetable oil
• 2 tablespoons olive oil
• 1 loaf ciabatta bread (11 to 14 ounces)
• 3/4 cup feta cheese crumbles
• 1/2 teaspoon kosher salt
• 1/4 teaspoon coarse grind black pepper
• 1 cup diced Roma tomatoes, seeded, ribs removed (about 4 medium tomatoes)
• 1/3 cup packed Kalamata olives, cut in half lengthwise then into 1/4-inch half moons
• 1/3 cup thinly sliced fresh basil leaves

Cooking:

1. Preheat oven to 375°F. Heat garlic, vegetable oil and olive oil in a small sauce pan over medium-low heat. Cook 8 to 10 minutes or until the garlic begins to brown. Remove from heat; set aside to cool.

   Drain garlic from oil. Reserve 2 tablespoons oil for bread and 2 tablespoons oil for tomato mixture; set aside. 

2. Cut ciabatta in half lengthwise. Slice into 18, 1/2-inch pieces; place on shallow-rimmed baking sheet.  (You may have some leftover ciabatta.) Brush each piece with reserved 2 tablespoons garlic oil. Bake in 375°F oven 10 minutes. Set aside.
3. Chop cooled garlic and return to same sauce pan; add feta. Heat on medium heat; cook 4 to 5 minutes until cheese is melted and looks like ricotta cheese. Keep warm.
4. Season steak with salt and pepper.  Place steak on grid over medium, ash-covered coals. Grill, covered, 10 to 14 minutes (over medium heat on preheated gas grill, covered, 12 to 16 minutes) for medium rare (145°F) to medium (160°F) doneness, turning occasionally.

5. Combine tomatoes, olives, basil and remaining 2 tablespoons oil in small bowl; set aside.

6. Spread 2 teaspoons garlic-feta mixture on each piece toasted ciabatta. Carve steak into 1/4-inch slices. Cut each slice into 1-1/2-inch pieces. Place two steak pieces on each piece ciabatta. Top with 1 tablespoon tomato mixture.